Achieve Winter Food Bliss With These 3 Bite-Sized Recipes

If you've already reached you're winter meal prepping breaking point, where you constantly fight the urge to smash your quinoa and veggie-filled Tupperware against the wall, we feel you. January isn't even over yet and we're currently suffering salad exhaustion and big-batch, roasted recipe fatigue. Sure, these healthy and packable standards suited us strong at the start of the month — but now our palates are aching for something different.

That's where Kate Bradley's Bliss Bites comes in. This vegan- and gluten-free recipe book is a fresh breath of inspirational material for the winter-weary. Filled with bite-sized ball recipes, from savory rainbow sushi to sweet red velvet beet, Bradley's recipes can be easily made ahead and toted on-the-go. Scroll ahead to check out three new and creative solutions to cover your future breakfast, lunch, or snacking needs (and to save you from smashing your last container with a matching lid).

Photo: Courtesy of Elisa Watson.
Rainbow Sushi Balls
Makes 16

Ingredients
15 ½ oz./2 cups sushi rice (koshihikari rice)
7 nori sheets, torn
2 ½ tbsp sesame seeds, plus extra for coating (optional)
3 ½ oz. firm or pressed tofu, chopped
1 oz./ ½ cup chopped shiitake, oyster or brown mushrooms
1 tsp freshly grated ginger
1 tsp coconut oil
2 tsp tamari

Other Fillings
Avocado, finely chopped
Carrot, finely chopped
Cucumber, finely chopped
Red capsicum (bell pepper), finely chopped
Red cabbage, finely chopped
Spring onions (scallions), finely chopped
Pickled ginger and tamari, to serve (optional)

Ingredients
1. Place the rice in a sieve then rinse it until the water runs clear. Place in a saucepan with 17 fl. oz./2 cups water then bring to a simmer over medium-high heat. Cover the pan tightly, reduce the heat to low then cook for 20 minutes or until the water has been absorbed. Remove from the heat then stand, covered, until the rice has cooled to room temperature.

2. Place the torn nori into a small food processor or bullet blender and process until a fine powder forms. Stir the nori and sesame seeds through the rice. Set aside.

3. Cook the tofu, mushrooms and ginger with the coconut oil in a small frying pan over medium heat for 5 minutes, or until the mushrooms have softened. Add the tamari and cook for another 3-4 minutes. Remove from the heat.

4. Take about 3 oz./1/3 cup of the rice at a time and lay it out on your hand, pressing it evenly to form a disc about 2 ¼ in. across. Place about 1 tsp of your choice of filling ingredients in the middle of the disc then use your hand to bring the rice over the filling, enclosing it to form a sealed ball.

5. Roll each ball in additional sesame seeds if you like, then serve with pickled ginger and tamari if desired. Pop these in the fridge until serving; they’re best eaten within 2 days.

Recipes excerpted with permission from Bliss Bites by Kate Bradley, published by Hardie Grant Books January 2018, RRP.
Photo: Courtesy of Elisa Watson.
Blueberry Crunch Bliss Balls
Makes 18

Ingredients
2 ¾ oz./ ¾ cup almonds, ground
2 tbsp coconut oil
1 ½ oz. ABC (almond, brazil, and cashew butter), or almond or cashew butter
1 tbsp raw honey or maple syrup
1 tsp vanilla extract or vanilla bean paste
5 medjool dates (about 3 ½ oz.), pitted
2 tbsp maca powder
2 ¾ oz. activated buckinis
1 ¾ oz./⅓ cup pepitas (pumpkin seeds)
3 oz. dried blueberries

Instructions
1. Place the ground almonds, coconut oil, nut butter, honey, vanilla, dates and maca powder in your food processor or blender and process until combined. Add the activated buckinis, the pepitas and blueberries and pulse once or twice until everything is combined but still has a bit of texture.

2. Take about a tbsp of mixture at a time and roll it into 1 in. balls.

3. Place the balls in an airtight container and refrigerate or freeze. These will keep for up to 2 weeks in the fridge, and a couple of months in the freezer.

Recipes excerpted with permission from Bliss Bites by Kate Bradley, published by Hardie Grant Books January 2018, RRP.
Photo: Courtesy of Elisa Watson.
Red Velvet Beet Bites
Makes 12

Ingredients
½ medium beetroot (about 3 ½ oz.), peeled and grated
6 ½ oz./2 cups desiccated coconut
2 tbsp raw cacao powder
1 tsp vanilla extract
8 medjool dates (about 5 ½ oz.), pitted
Pinch sea salt flakes
Extra raw cacao powder or desiccated coconut, for coating

Instructions
1. Place all the ingredients, except the coconut or cacao for coating, into your food processor or blender. Pulse them together until combined.

2. Take about a tbsp of the mixture at a time and roll it into 1 in. balls. Spread the coating of your choice on a plate and roll the balls in that, to lightly coat. Place the balls in an airtight container and refrigerate or freeze them. These will keep for up to 1 week in the fridge, and a couple of months in the freezer.

Recipes excerpted with permission from Bliss Bites by Kate Bradley, published by Hardie Grant Books January 2018, RRP.
Photo: Courtesy of Elisa Watson.
Bliss Bites by Kate Bradley, $10.39, available at Amazon.
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